Black Raspberry Brownies Recipes

RASPBERRY BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat the oven to 325°. Line a 9 x 13-inch pan with nonstick foil or line with regular foil and spray with nonstick cooking spray. Set aside.
• Melt the chocolate and butter in a microwave-safe bowl, stopping to stir at 30-second increments till smooth. Stir in vanilla, Chambord, and jam.
• Whip the eggs in the bowl of a stand mixer fitted with the whip attachment for about a minute. With the mixer on high speed, slowly add the sugar and beat for 10 minutes.
• Combine the flour and salt and place them in a sifter. Fold the flour and salt into the egg batter with a rubber spatula, in four additions. Fold in the chocolate.
• Pour the brownie batter into the prepared pan. Bake on the center rack in the oven for approximately 45-50 minutes or till a toothpick inserted into the center of the brownies comes out with almost clean. Do not overbake.
• Cool the brownies before icing.
• Melt the white chocolate in the microwave, stopping and stirring every 30 seconds till smooth. Let the chocolate cool. With an electric mixer, beat the butter and cream cheese until smooth. Mix in vanilla followed by the sugar and melted chocolate. Spread the icing evenly over the brownies. Chill before cutting, but serve at room temperature.

BLACK BEAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
• Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
• Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

RIGHTEOUS RASPBERRY BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
• Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

CHAMBORD BLACK RASPBERRY BROWNIES

Steps:

• Preheat oven to 350°F Line a 9" by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
• Fold in semi-sweet chocolate chips.
• Pour into prepared baking pan and smooth.
• Bake 35-40 minutes.
• Cool to room temperature before cutting.
• Dust with confectioners sugar (optional) and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional).

BLACK RASPBERRY BROWNIES

Steps:

• Preheat your oven to 350 degrees.
• Lightly grease a 13x9 inch baking pan.
• In a double broiler set over simmering water melt the chocolate squares together with the butter.
• Stir until the mixture is melted and smooth.
• By hand stir in the eggs, vanilla and flour until incorporated well.
• Spread in prepared pan.
• Sprinkle evenly with 1/2 of the chocolate chips.
• Bake for 25 minutes or until slightly firm when touched.
• Let stand on a wire rack for 20 minutes.
• Spread the jam evenly over the brownies.
• Melt the remaining chocolate chips with the 2 t's of vegetable oil-whisk until smooth.
• Drizzle the melted chocolate or spread as a layer evenly over the jam.
• Chill for at least 2 hours.
• Cut into squared and serve.